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‘THE RIGHT THING TO DO’ - Coffee Traceability and Transparency in Ethiopia

Jan Komarek, our Green Coffee Buyer and Head of Quality Control at Bailies Coffee Roasters shares his insights on Ethiopia and the difficulties associated with traceability and transparency. With the introduction of our Ethiopian microlots we felt it was appropriate to disclose why our newly launched Microlot coffees from Ethiopia are not traceable to the washing station or the farmer. Yes, not traceable but read on to learn why. Behind every coffee label is a great story. So, when Jan scheduled the Ethiopian Sidamo microlot coffees for roasting, we couldn’t help reflect on what it took to get it here and the challenges that exist in Ethiopia. It all began before Christmas 2016 when Jan announced he was travelling to...

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Stephen Houston IBrC Champ shares his journey to World Brewers Cup

Post celebrations from his win at this years IBrC, Stephen Houston shares his journey to the world stage and what it takes to raise the bar both mentally and physically! How have you prepared for WBrC? I had prepared quite a bit for the Irish Brewers Cup, starting from the previous year where I competed and came in around 17th place. I used this as my focus and spent the year working on my roasting ability as well brewing. Having done run-throughs, lots of brewing, preparing a presentation and then competing twice to win the IBrC. I was able to gain some really useful feedback from world class judges, this information was extremely helpful when it came to getting ready for...

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Stephen Houston shares what it takes to become the Irish Brewers Cup champion

Walking on air from his win at the Irish Brewers Cup last weekend Stephen Houston was more than happy to share what it takes to win, live the dream and prepare for the world stage.  The story behind the coffee The variety is not indigenous to Colombia and the seeds have made their way originally from Yemen. The coffee is characterised by its journey and its unique processing. Handpicked, fermented, then wrapped in cloths for 24 hours so the beans reach high temperatures, further speeding up fermentation enhancing the sweetness and exotic fruit flavours. It is then dried for 33 days alternating sun and shade. Mr Gutierrez has dubbed this as “the honey technique for Naturals”. The coffee (The main subject...

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The Perfect Easter Pairing

Bailies Coffee Roaster, Stephen Houston shares what it takes to roast the perfect Easter coffee At Bailies Coffee Roasters I always get excited when a new coffee arrives. This week the focus is on Equinox - our spring blend. It all starts at origin when our green coffee buyer selects some samples to be sent back to us at the roastery. The sample roasting and cupping of coffee is always a fun but critical process. Scoring and grading of coffee is also a fundamental part of quality control that we are committed to at Bailies. An important factor when constructing the Equinox Blend was what coffees to use and how they should be roasted. Blends can be tricky to get right...

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A MAGICAL COFFEE EXPERIENCE

Celeste Owens from Bailies Coffee Roasters shares her Colombian Geisha coffee review Geisha feels a little bit like the unicorn of coffee varietals. Rare and exclusive, their flavour profile is exotic, exciting and surprising. Geisha’s are known for their tropical fruit flavours, light tea-like body, high sweetness and stone fruit acidity. All the right things happen on your tongue! Bailies Coffee Roasters current Geisha comes from Andre Felipe Londono at his farm, Manatiales del Frontino. Being one of Colombia’s bigger and more progressive farms, they experiment with lots of interesting varieties (like Geisha) rather than the usual Castillo, which is standard for the Colombian Coffee Growers Federation. Because of a truckers strike in Colombia and shipment problems, the coffee didn’t...

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